Description
This Zucchini Roll Up Lasagna is such a fun and delicious late summer meal!
Ingredients
For the Zucchini Ravioli
- 2 – 3 fat zucchini, sliced 1/8” thick on a mandoline or slicer into planks (if you don’t have a slicer or mandoline, cut the ends of the zucchini and run a vegetable peeler from one end to the other to strip off whole slices.)
- Kosher salt for sprinkling plus 1 teaspoon, divided
- 1/3 pound sausage, bulk or removed from casing
- 1 teaspoon olive oil
- 2 cups whole milk ricotta cheese
- 1/4 cup and 2 tablespoons freshly shredded parmesan cheese, divided,
- 4 tablespoons chopped fresh basil
- 4 tablespoons chopped fresh parsley
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 clove garlic, pressed or grated
- 1 cup freshly shredded mozzarella cheese
For the Sauce
- 1 25-ounce jar or 2 cups tomato sauce, I used Rao’s Marinara Sauce
- 2 tablespoons smoked paprika
- 2 garlic cloves, pressed or grated
Instructions
- Preheat oven to 375F.
- Lay the zucchini planks in a single layer over a clean kitchen towel or paper towels (I prefer using clean kitchen towels!) and sprinkle on one side with 1 1/2 teaspoons of salt. Let sit for 1 hour.
- Divide the sausage into 16 to 20 clumps and add them to a large pan over medium-high heat with a teaspoon of olive oil. Cook the sausage for 3-5 minutes or until brown and crispy. With a slotted spoon, remove the sausage crumbles and set aside on a plate.
- To a large bowl, add the ricotta, parmesan cheese, basil, parsley, oregano, garlic powder, pepper, garlic, and 1 teaspoon of salt. Use a spoon to completely combine and mix. You want a thick mixture that will hold its shape when filling the zucchini.
- In a medium pot over medium heat, combine the marinara sauce with the smoked paprika and garlic until warmed through. Remove the sauce from heat and add 1/2 cup of the sauce on the bottom of a medium baking dish. I used a 10×6.5” baking dish.
- Pat zucchini slices dry to remove the excess moisture. On a work surface or a large cutting board, lay one zucchini plank vertically and another across it so that they form a “+”. Place a spoonful of the ricotta mixture in the middle (be careful not to overfill) and a sausage crumble. Fold the bottom flap of zucchini over, followed by the left or right side flap, top flap, and the remaining flap over the filling. If any of the ends are too long, you can tuck them into the pocket or trim it off. Carefully place the zucchini raviolo seam-side down in the baking dish. Repeat until you have created a bottom layer of ravioli (about 8-10 depending on the size of your zucchini) in the sauce. Dot each raviolo with a spoonful of sauce then sprinkle a ½ cup of mozzarella over all of them. Repeat to add a second layer of ravioli directly over the first layer, dotting each with a spoonful of sauce and sprinkling with remaining 1/2 cup mozzarella.
- Teri Tip: Don’t over sauce! You might have some leftover sauce and that’s okay! You just want to add a tablespoon of sauce per raviolo on each layer, you don’t really need much more.
- Loosely cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the zucchini and continue to cook for 10 more minutes or until the cheese is bubbly and golden. Sprinkle the remaining parmesan over the ravioli lasagna and bake for an additional 5 minutes before you take it out.
- Remove the baking dish from the oven and let it cool for a couple of minutes. Serve and enjoy!
Nutrition
- Serving Size:
- Calories: 246
- Sugar: 3.9 g
- Sodium: 527.9 mg
- Fat: 15 g
- Carbohydrates: 10.4 g
- Protein: 19.2 g
- Cholesterol: 52.7 mg